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Nutrition: per serving

  • kcal239
  • fat1g
  • saturates0g
  • carbs63g
  • sugars53g
  • fibre2g
  • protein1g
  • salt0.01g
    low

Method

  • step 1

    To prepare the plums: wash and cut them into quarters, then remove the stones.

  • step 2

    Tip the sugar into a pan with 225ml water, the cinnamon and vanilla. Gently heat until the sugar dissolves.

  • step 3

    Slide the fruit into the syrup. Bring the pan to the boil, then let it simmer for 5-10 mins – depending on the ripeness – until the plums are soft. Leave to cool slightly and serve as they are with something creamy.

RECIPE TIPS
USE YOUR POACHED PLUMS IN BRûLéES

To make brûlées with the plums, strain and pour all the liquid back into the pan. Reduce the liquid by half until very sweet and sticky. Fill 6 ramekins two-thirds with plums, and add 1 tbsp of syrup. Wait for this to cool, then fill with mascarpone (a 250g pot will do it). Smooth the surface with a knife and refrigerate for 4 hours. To serve, heat the grill to high. Sprinkle golden caster sugar over the top and place under the grill until it caramelises. Leave to harden for a minute.

Recipe from Good Food magazine, September 2005

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Comments, questions and tips (34)

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Overall rating

A star rating of 4.5 out of 5.37 ratings

garratt.ra35467

Made exactly to the recipe, delicious. Some ate with vanilla ice cream and some with Greek yoghurt. Will try deviating now after reading some of the comments.

phitos.panayiotou10259

I tried this recipe - but I deviated slightly - 100g sugar works just as well. Also you don't need to use expensive vanilla pods - 1/2 teaspoon vanilla essence works just as well.

ChrisBaldwinbbc

I wish I’d read the comments before (doh!). Way too much sugar and water, might add lemon juice to tone it down.

Frantic Flapjack

Far too much sugar in this recipe and also too much water. I reduced the sugar to 50g and used 100ml water and seems about right. I also used 2tsp of vanilla extract instead of a vanilla pod to cut down the cost.

louisesleep48y7-gWfD

I found too sweet, used quarter of the sugar and a couple of slashes of Port.

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